Layer the nachos on a baking sheet and sprinkle over the grated cheese – don’t be shy.
Pop the nachos into the oven for a few minutes until the cheese melts. Keep an eye on it!
While the cheese melts, prepare the other toppings. Finely chop the onion and tomato, combine and season well. Dice up a few jalapeño chillies and slice the avocado.
Once the cheese has melted, sprinkle the salsa, avocado, jalapeño and coriander over the nachos. Serve with a steaming bowl of Pesto Princess Fresh Tomato Soup.